Butter Cake – Need I Say More?


Do you like doughnuts? Do you like cake? Well, if your answer is yes – this is what would happen if a doughnut and a cake got married and had babies!! 

This cake reminds me of a big, fat, fabulous sugar, glazed doughnut. When you bite into this and get the moist cake on the inside (buttermilk) and then the sugary, crispy crust on the outside – there truly is nothing better. If you must indulge – this is the thing to do it with.

I have been making this cake for years. It started years ago when we had the butter cake at Mastros. I found that recipe and made it, but was left disappointed. Not sure why, but it just didn’t stand up to the original in the restaurant. So I researched and tested and tried and ultimately came up with this masterpiece. Made with pantry staples, this cake is easy to whip up for an unexpected invitation to friends or “just because”.

We all have a little black dress in our wardrobe. This cake is the “little black dress” in your recipe box. Always there in a pinch and you can always count on it to do exactly what it’s supposed to do!


Butter Cake!


228 grams | 8 oz. | 1 cup unsalted, grassfed butter (room temp)
400 grams | 14 oz. | 2 cups granulated sugar
4 large eggs
1 Tbsp. pure vanilla extract
420 grams | 15 oz. | 3 cups all purpose flour
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
240 grams | 8 oz. | 1 cup buttermilk, room temperature

butter glaze:
75.6 grams | 2.7 oz. | 1/3 cup grass-fed butter, unsalted
170 grams | 6 oz. | 3/4 cup sugar
2 Tbsp. water
2 tsp. pure vanilla extract



• preheat the oven to 325°F.
• butter a 10″ bundt pan (I like this one) and then dust with flour. tap out excess and place pan on a parchment lined baking sheet.
• using your standing mixer, fitted with the paddle attachment, cream the butter and sugar until just combined. 1 – 2 minutes.
• add the rest of the ingredients and mix on low for about a minute. increase speed to medium and mix until creamy and fluffy – about 4 minutes.
• pour batter into prepared pan and bake for 60-70 minutes, or until a wooden skewer is inserted into the center and it comes out clean.

• while the cake is baking combine all the glaze ingredients in a small heavy bottom sauce pan. simmer over low heat until the butter is melted and the sugar is dissolved. you should have a clear liquid. 
• if your glaze has hardened, just reheat until clear. 

• while the pan is still hot and the cake warm, using a wooden skewer, poke holes all over the cake. pour glaze over entire cake. let drip down the sides and all over.
• let cake cool completely. invert cake on to a platter and then dust with powdered sugar.
• I like to make a little raspberry or cherry compote like this one here, but it is perfectly delicious all on it’s own.

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